Don't forget the anchovies!
Serve with a salad.
(may not be possible depending on what oven-proof dishes the OP has access to).
(Sorry, couldn't resist the pun).
1kg Aspargus this week for just CHF 5 at Aldi.
Gives 250g Spargus for CHF 1.25 per person
Two eggs per person for CHF 0.8
And for CHF 1.50 per person gives us 3g of summer truffles or approx 50g of Parmigiano per person. (Or use truffles infused oil).
Leaves us CHF 0.45 per person for butter, vinegar, and salt.
Fancy and shmancy does not have to be expensive.
I can't otherwise think of anything egg-based that is tastier or versatile (there's so many different flavours you can add), and more suitable for feeding people quickly, so long as you have two or three decent non-stick frying pans to use. You can split each omelette into 4 pieces to get it on the table and in peoples mouths sooner.
Also never turn an omelette... trick is to heat up the oven grill element beforehand and then cook the top half on there. Result: an incredibly presentable omelette.
If you want to impress then do the following (makes 1 omelette):
1/2 an onion, chopped finely 2x small potatoes, chopped finely 4 mushrooms, chopped in small pieces 4x eggs Whatever meat (or vegetable) you want as a main filling 100-200ml milk 1/2 tsp salt Pepper as desired First get a jug and mix the eggs, milk, salt and pepper. Mix it smooth. Put the potatoes into the pan on a medium heat (to avoid burning), and cook for a few minutes to soften them up. Now add the onions and mushroom and cook them for a further 5-10 minutes until everything is cooked and a little browned. Add the mixture into the pan and cool on a low/medium heat for around 7-10 minutes until you can see that the bottom 3/4 of the omelette is firmed up. Then put under the pre-heated grill (at 200c) and then cook the top of the omelette until it has cooked and started to brown a little (but not too much, you need to keep a careful eye on it).
Voila, a delicious omelette that is very filling. You could could easily churn out a few within 30 mins if you do the preparation of ingredients beforehand.
Add frozen (defrosted) spinach to the mix to turn add some colour and texture (and a more artisan look) to the omelette. The amount of ingredient combinations you can do means they rarely get boring.
Maybe a baked bean curry as an option beforehand.
A frittata is a great way to use up leftover ham and veggies and is very easy to make. I usually make mine in a square glass pan, though you can also do them in a round pan... or large rectangular pan to feed more people.
Here's a link to lots of different frittata recipes:
http://allrecipes.com/recipes/breakf...ipes/frittata/
I like to use sliced cherry tomatoes, zucchini and spinach.
(If only my fellow residents spoke English... I could direct them here too. Some of them are rather challenged in the culinary department. I've lost count of the amount of pizza I've eaten in the last month.)
They can be made on the stove top, or in the oven.
Tom
Ah, now that you mention pizza, there's also this gem:
http://www.chefkoch.de/rezepte/31129...aii-Toast.html
;-)
It's a culinary achievement of post-war Germany....